instructions

Cut the entire cauliflower into 1-2 inch pieces making sure to cut the green stem parts very finely. The only inedible part of the cauliflower is the core that will need to be discarded.

Heat up the mustard oil, pop the cumin seeds. Add the asafoetida. Immediately add the cauliflower and sauté on high heat until it is golden in color.

Now add the turmeric, chili powder, ginger purée & salt then cook for another 3-4 minutes. Add the black pepper and tomatoes, cover the pot and lower the heat. Let the cauliflower cook for another 5 minutes and turn the heat off.